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Aged Cheddar Grilled Cheese with Caramelized Onion Relish, Herbed Mustard and French Onion Soup

Food Network Canada
Yields
4 servings

The grilled cheese sandwich is elevated to savoury heights with aged cheddar, rich challah bread and sweetly full of flavour caramelized onions. Served alongside a flavourful French onion soup, this isn’t your ordinary soup and sandwich combo!

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ingredients

Aged Cheddar Grilled Cheese

8
slices challah/egg bread
¼
cup Carmalized Onion Relish
2
bosc pears, peeled and thinly sliced
4
slices aged cheddar cheese, ⅒5 inch thick
2
Tbsp chopped thyme
salt and pepper
3
eggs
½
cup buttermilk
2
Tbsp butter

Caramelized Onion Relish

2
Tbsp butter
3
onions, diced
3
Tbsp brown sugar
3
Tbsp apple cider vinegar

French Onion Soup

¼
cup butter
6
medium vidalia onion, thinly sliced
1
tsp salt
2
bay leaves
1
sprig thyme
1
cup sherry
3
Tbsp brady
6
cup low sodium beef stock
Croutons
4
slices challah/egg bread, ½ inch thick, cut to fit soup bowls
1
Tbsp olive oil
salt
4
slices cheddar cheese, ⅒5 inch thick

Herbed Mustard Dip

¼
cup dijon mustard
¼
cup grainy mustard
2
Tbsp chopped mixed herbs (rosemary, thyme, parsley etc.)
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directions

Step 1

Preheat oven to 400 F.

Step 2

On a work surface, lay out 4 slices of bread. Spread 1 tbsp of caramelized onion relish on each. Top with sliced pears and cheddar cheese. Sprinkle each sandwich with thyme, salt, and pepper. Top with remaining 4 slices of bread.

Step 3

Whisk together eggs and buttermilk. Pour into a shallow dish and soak sandwiches in a single layer, turning once.

Step 4

In a skillet heat 1 tbsp of butter over medium high heat. Add 2 sandwiches and cook until golden brown, about 2 minutes per side. Cook remaining sandwiches, adding more butter as needed. Transfer sandwiches onto baking sheet and bake in preheated oven for 5-8 minutes, or until cheese has melted.

Step 5

In a medium pot, melt butter until foam subsides. Add onions and cook over low to medium heat until they are very soft, 10-15 minutes.

Step 6

Add sugar and apple cider vinegar and cook gently until onions are golden brown, stirring frequently, another 10-15 minutes.

Step 7

In a medium sized, heavy bottomed pot melt butter over medium heat. Add onions, salt, bay leaves and thyme. Cook until onions are softened and start to colour. Reduce heat to medium-low and continue cooking until onions are very soft and are a dark golden brown, about 45 minutes in total.

Step 8

Add sherry and brandy and allow liquid to reduce slightly, 2-3 minutes. Add beef stock and continue to simmer for another 5-7 minutes. Season to taste with salt and pepper.

Step 9

To prepare croutons, preheat oven to 350 F. Lightly brush challah slices with olive oil and season each side with salt. Toast in preheated oven until lightly golden, 2-3 minutes per side.

Step 10

To serve soup, preheat broiler. Bring soup to a simmer. Ladle soup into 4 ovenproof bowls, leaving ½ inch at top. Place croutons on top of soup. Top with cheese. Broil until the cheese is melted and bubbling.

Step 11

In a small bowl, mix all ingredients until well blended.

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